Preheat broiler. Line a 15x10-inch baking pan with foil. Spread sweet pepper and corn in the prepared pan. Broil 3 to 4 inches from the heat 3 to 5 minutes or until tender and lightly charred, stirring once.
In a 6- to 8-quart heavy pot combine the sweet pepper, corn, and the next five ingredients (through crushed red pepper). Bring to boiling, stirring constantly. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.